Well, that worked

[ksmith]

I excavated the last Lasater ribeye steak from the deep freeze--I think I said the same thing a few weeks ago, but hey, found another one. Salted and peppered it, then pan-fried it in butter. When it was done to my liking, I removed it from the pan and set it aside. Didn't wipe the pan because the butter didn't burn. Added a couple tablespoons of chopped red onion, and cooked until browned. Tossed in a jigger of whisky, and let it cook down. Finished with a couple teaspoons of Worcestershire sauce. Cooked for a few moments, then spooned it over the steak.

It's a keeper, although it can definitely be improved. I pieced it together from a couple of steak sauce recipes that had been rattling around in my head. The whisky cooked down waay fast--the onions were almost dry by the time I added the Worcestershire sauce, and I needed to add a little water to make things halfway pourable. Red wine would probably have worked. I also have an idea for a whisky-onion-cream sauce that might work out.

It added to the meat without overwhelming.

I think I have but one piece of Lasater beef left from this year's order. Time to place another, I think. I used up all the hamburger when I made meatballs a couple of months ago, and I miss not having it around.

In other news, a Chef's catalog arrived during the week. The clothing catalogs went right into the recycle bin, but that catalog I kept. Coveting much. I noticed that on most of the cooking shows, the chefs use Le Crueset or another brand enameled dutch oven, but that their other pots and pans are usually stainless steel (barring the odd cast iron pan). I'm not a foodie, but I'm starting to enjoy cooking and a good set of pots and pans is high on my list.

Comments

[e-moon60.livejournal.com]

I'm thinking I'd like to replace my old RevereWare sauce pans with better ones; I'm still fond of the larger pots from that set. But what I really need is more storage space for my pots and pans. We're constantly switching the heavy iron stuff in and out of the oven. I have two iron skillets (different sizes) and a round and a square griddle. Richard likes the round one. I like the square one.

[kristine-smith.livejournal.com]

My stuff's RevereWare, too. It's about 20-25 years old. The skillet is warped and doesn't sit steady. The stockpot is OK.

I like All-Clad, but the price is to gasp. Calphalon is cheaper, and I think pretty good.

[e-moon60.livejournal.com]

When I went to the All-Clad site and looked at their commercial cookware, it was relatively cheaper (not cheap--but cheaper than the stuff they sell in department stores.)

[kristine-smith.livejournal.com]

There's also this site called Cookware and More, which sells All-Clad irregulars.

[(Anonymous)]

I love my Le Crueset. I know you can use it on the glass top stoves, but it's not recommended. On the other hand, if you've got a gas stove, it's the most fantastic cookware of all. It distributes the heat evenly, so you get a much better product in the end. Once you learn not to burn stuff to it, and once you get that oil glaze on it, it's easy to clean (though not as easy as teflon.)

The steak sounds lovely.

A - eating down the last of last year's beef too.

[lootsfoz.livejournal.com]

Oh, yum yum yum.

I once made a maple bourbon marinade for pork chops, and then deglazed the pan with more bourbon and reduced it down for a sauce to drizzle over the chops. That was yummy too.

[cailleuch.livejournal.com]

Have three sizes of Le Crueset dutch ovens and have been happily using them for approximately 35 years. Well worth the price. Great to use on the stove or in the oven.